INGREDIENTS:
* Rinse the chicken and pat dry; cut into thin slices.
* Saute the chicken in the olive oil in a skillet until brown; drain. Combine the chicken, cheese and onion in a bowl; mix well.
* Spoon the chicken mixture onto the center of each tortilla; roll the tortilla to enclose the filling. Place the enchiladas seam side down in a 9x13-inch baking dish.
* Heat the butter in a saucepan until melted. Stir in the flour until blended. Add the chicken broth; mix well.
* Cook until thickened, stirring constantly. Stir in the sour cream and chiles. Spoon the sauce over the enchiladas.
* Bake at 350 degrees for 20 minutes or until bubbly.
SERVES: 5
- 4 boneless skinless chicken breast halves
- 3 tablespoons olive oil
- 3 cups shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 10 flour tortillas
- 1/4 cup butter or margarine
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can chopped green chiles, drained
* Rinse the chicken and pat dry; cut into thin slices.
* Saute the chicken in the olive oil in a skillet until brown; drain. Combine the chicken, cheese and onion in a bowl; mix well.
* Spoon the chicken mixture onto the center of each tortilla; roll the tortilla to enclose the filling. Place the enchiladas seam side down in a 9x13-inch baking dish.
* Heat the butter in a saucepan until melted. Stir in the flour until blended. Add the chicken broth; mix well.
* Cook until thickened, stirring constantly. Stir in the sour cream and chiles. Spoon the sauce over the enchiladas.
* Bake at 350 degrees for 20 minutes or until bubbly.
SERVES: 5
